Seared Scallops

on Mango Salad


For the scallops

For the salad

  • 125 g basmati rice, cooked
  • 75 g mango, peeled and diced
  • 75 g red bell pepper, diced
  • 75 g cucumber, finely diced
  • 30 ml red onion, chopped
  • 30 ml cilantro, chopped
  • 1/2 avocado, finely diced
  • Juice from 1/2 lime
  • 15 ml olive oil
  • Salt and pepper
  1. Pat the scallops with a paper towel or a clean cloth. In a nonstick skillet over high heat, brown the scallops in the oil, butter and syrup for about 2 minutes on each side. Salt and pepper to taste, then set aside.
  2. Mix all the ingredients for the salad in a bowl and adjust the seasoning to taste.
  3. Place salad on a plate and garnish with scallops.

Our collaborator

Katherine-Roxanne Veilleux

Cyberentrepreneur, blogger, food editor and mother of 3 little boys

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